Video
Opening Hours
Mon - Sun
06:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Friend's big day & decised to choice their favour place: here is one of the old Japanese restaurant in Yuen long, probably over 5 years, so one of us (also an old-customer) reserved a table for 5 by 7:00pm.~ we start our order around 7:30pm & finished within 2 hours because we looking for the cut-cake time at home deep-fried soft-shell crab avocado sushi is one of our favour= rice is not too soft & handmade, crab is just right & non-oily really match the taste of fresh thin avocado ! 明太子芒果沙律: salad is one of our favour too, big bowl of freshness veg. with few mango, the sauce which is not that thick & sour become a tipical welcome appetizer to start our big meal sashimi are really fresh & thick-cut which never disappointed us at all, so we finished it within first 15 mins mixed-tempura are over-standard, thin coating without too much oil keep us feel comfortable to eat deep-fried foods; rice-cake : chewable & crispy at the same time; noodle with beef-rib is the only dishes need to be improved cos the soup should be hotter while the noodle is too soft & tender as a whole; normal mochi (with ice-cream centre) is instant one without surprise!
continue reading
小弟愛吃牛, 愛燒物, 就叫左個"照燒牛仔骨烏冬".點知個所謂照燒牛仔骨黎到嗰時, 一口咬落去就知出事.....一咬落去... 啲肉"林"到你唔信, 仲要無味.... 完全唔係燒出黎, 完全無咬感可言.....一食落去就知道佢係先用熱水煮熟再係咁依燒幾下個面....有幾野焦焦地咁咬落去好似食"湯渣"咁... 就等於煲完個青紅蘿蔔豬骨湯之後, 攞個豬骨去燒干身, "林"幾野"照燒汁"就當係... 不過佢係用牛仔骨囉......咬左一野, 我同個待應講佢地係"6" 0既, 叫佢同老細講,我唔會要嫁啦,如果佢唔係一SET, 我食左佢個烏冬, 我真係錢都唔俾好在仲叫左個燒鯖魚, 係正常0既個待應有問我要唔要轉第二樣菜,呢下服務死唔去,不過我無轉, 錢照俾, 無嘈過, 因為個廚師煮得咁HEA, 信唔過, "加料"風險高, 放棄算....燒牛仔骨過不下百次, 自己都燒過黎食, 好食、唔好食都試過.... 但係煮成咁, 真係第一次見識到...呢間野真係其中一間食過一次就唔會再去食0既地方叫照燒牛仔骨, 希望佢係燒0既...我諗呢個要求唔會係高要求呀??
continue reading
還完單車, 同朋友仔係元朗食日本野, 因為之前預計有7個人, book左間房, 而房間最低消費係$600, 所以我地宜家要5個人至少食滿$600, 我地仲以為$600係好多, 所以都冇睇價錢係咁叫.最後緊係過晒啦, 食左$8xx....係房間食有個好處, 唔使同人迫, 又唔會比人地嘈, 你只要按一下小鐘, 服務員就會為你服務, 嘻嘻呢個推介既薯仔芝士年糕, 外面個皮少少脆, 內裡芝士勁多, 熱辣辣又香口, 軟綿綿超好味 餃子雞翼, 內裡讓左豬肉, 外脆肉軟, 又夠味明太子雞翼, 第一次食, 個名好特色, 內裡既明太子有少少辣, 多汁惹味海膽, 好新鮮, 好甜, 配上紫菜青瓜, 更能帶出海膽既鮮味和風牛肉粒飯-牛肉粒好林好多汁, 好夠味和風豆腐, 都值得一試, 個皮好好食, 煙煙un un, 好似沾左木魚絲咁汁燒墨魚筒, 好好食, 墨魚一d都唔硬, 好香口雜錦天婦羅, 不過不失蟹子沙律, 加州卷, 一般貨式三文魚刺身, 新鮮, 肉質肥美蒿麥麵, 麻麻, 冇乜特別, 而且凍得滯
continue reading
今天真的是新界一天遊. 中午和舊上司在天水圍吃午飯,下午便和朋友到流浮山附近探朋友,晚上便和朋友睇完戲後便到元朗食壽司.很少來到元朗的我,發覺元朗真的愈來愈大轉變. 除了多了日本料理之外,還多了不少菜式. 不過,很少在元朗逗留的我,我的首選,始終也離不開日本料理.由於我們在戲院裏吃了大大的爆谷,所以也不算太肚餓,今晚都不是吃的太瘋狂.首先來的就是八爪魚. 八爪魚大大的,份量也算多的,我們也把八爪魚作前菜之用.接著便是我最愛的壽司,三文魚壽司,帶子壽司及北寄貝沙律壽司.帶子壽司總算大大件及北寄貝沙律壽司也是滿盛的,但三文魚壽司就像薄弱了一點. 不過,唔緊要啦,我也order了一客什錦魚生飯,內裏也一定會有三文魚.當什錦刺身飯到了,真的令我有點兒失望. 這個什錦魚生飯六十多元,但份量不及市區的什錦魚生飯多,無論刺生種類及份量,反而市區的還比元朗這一間日之味多,心想,如果是這樣的話,倒不如我留在市區吃吧!不過,如果下一次再來元朗的話,我都想再試試日本料理. 因我知道,元朗還有很多日本料理可以選擇麻.
continue reading
今日去完拜山,食完左下午茶之後去左元朗市中心行....咁晚上8時覺得想食野.咁就同家人去姑媽介紹呢間日本野到食啦.但係見到咁多人都係要拿位啦.我們拿左位但好似要等好久咁..咁我們就去行下街先啦.行完左半小時到先差唔多有位.因為鋪細位唔多.不過好食的地方都係多人要等位的.好啦入到去叫左三文魚, 吞拿魚, 鰻魚, 調魚各一碟壽司(每樣2件)...d壽司都唔錯幾新鮮燒多春魚(燒得剛剛好)燒羊架(得2件)呢個就唔多推介.因為真係燒得太干同埋無咩羊味芒果蟹子沙津(呢個真係直得推薦,因為芒果好甜.我平時唔食都食過一片後都再食囉,而且成個沙津好大好多成座山咁.芒果亦好夠分量.d青瓜條好夾脆.一d都唔似平時個d貴日本餐廳的cheap青瓜沙津.蟹子亦是脆口.十分回味)牛油果軟殼蟹壽司(呢個真係好好食.平時出面做的牛油果壽司一定食完一件起最多2件就食不下去.但呢個做得唔膩,個蟹炸得剛剛好,唔係油淋淋的感覺)...叫左2支日本生力
continue reading